Mashed Potatoes with Mushroom Gravy

Peel and rinse the potatoes, cut them into even pieces and place in a pot. Cover with water so it fully covers the potatoes, add salt and cook for 20–25 minutes after boiling, until tender.

Peel and finely chop the onion; wipe or quickly rinse the mushrooms, pat dry and slice them.

Heat vegetable oil in a large skillet. Sauté the onion over medium heat for 3–4 minutes until translucent.

Add the mushrooms and cook for 8–10 minutes, until the moisture evaporates and the mushrooms lightly brown. Season with salt and black pepper.

Sprinkle the mushrooms with flour, stir and cook for 1 minute. Pour in 250 ml water, stirring constantly, bring the gravy to a boil and simmer for 5 minutes until thickened.

Drain the cooked potatoes. Add the butter, mash with a potato masher, and gradually pour in the warm milk, bringing the mash to a smooth, creamy consistency.

Divide the hot mashed potatoes among plates, top with the mushroom gravy and serve immediately.